Step-by-Step Guide to Make Perfect Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder

Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder. I transformed cheap horse mackerel into a dish reminiscent of the luxurious Unagi Kabayaki with the power of Shiitake.

Here is the best “Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder” recipe we have found until now. This will be smell and look delicious.

Ingredients of Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder

1. You need 6 of horse mackerels (cut into fillets).
2. Prepare 1 tbsp of grated dried Shiitake (Shiitake powder).
3. Make ready 1/4 tsp of salt.
4. You need 1/8 tsp of pepper.
5. Prepare 3 tbsp of flour.
6. It’s 2 Tbsp of vegetable oil.
7. You need 2 tbsp of dark soy sauce.
8. You need 2,5 tbsp of mirin.
9. It’s 1 tsp of sugar.
10. It’s 4 of eggs.
11. It’s to taste of Salt.
12. Take to taste of Sugar.
13. Take As needed of Vegetable oil.
14. Make ready to taste of Shredded seaweed.
15. You need to taste of White sesame seeds.
16. You need of Japanese pepper (optional).
17. Take of Shichimi red pepper (optional).
18. Prepare of Green perilla (optional).
19. Prepare 2 of servings of cooked rice.

Instead of using a gill, we cooked the fish on a frying pan.Very easy to make at home!Takii Umami Powder is made from shiitake mushrooms and is the key to unlocking the fifth taste.Use Takii to easily add instant flavor and depth to all your Umami powder from Takii is a great seasoning to enhance old favorite recipes and give them a whole new taste.

Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder instructions

1. Grate the dried Shiitake into a powder using a grater..
2. Combine the eggs, salt, and sugar marked with ◎. Add oil to the frying pan and pour a thin layer of the beaten eggs into the pan over low heat to make the omelet. Slice the omelet into thin strips and set aside..
3. Combine the horse mackerel well with the ingredients marked with ○ in a plastic bag, and set aside for 10 minutes..
4. Add oil to the frying pan over medium heat. Once the oil is hot, pan-fry the horse mackerel skin-side down for around 2 minutes until the skin turns golden brown..
5. Flip the horse mackerel and pan-fry the other side of the fish for around 2 minutes. Pour the sauce made by mixing the ingredients marked with ● gently into the pan in a circular motion and bring it to a simmer. Finally, turn the heat down to low and make sure the fish is well coated with the sauce..
6. Add the sliced omelet and shredded seaweed to the rice before laying the horse mackerel kabayaki on top. Garnish with white sesame seeds, Japanese pepper, Shichimi red pepper, and green perilla powder to taste and serve..

The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer.It adds a tremendous amount of flavor and umami.This video will show you how to make Saba Shioyaki, grilled mackerel.

Add a touch to your soup, sprinkle it.A fish that inhabits tropical and temperate areas around the world and is widely eaten.Most of the aji caught in Japan are Japanese horse mackerel.These are characterized by sharp, hard scales known as seigo.Place the mackerel fillet onto a deep plate or shallow bowl along with a small amount of the dashi broth, add one or more A very interesting Asian inspired dish, packed with very clean flavours and Umami; this fifth taste is more of.